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Selected for the cookbook section of The New York Times Book Review Summer Reading issue

Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.

Editorial Reviews

Review

"Nicely illustrated and well formatted, this is a good resource for those looking for an introduction to authentic Indian cooking." —Library Journal

"If you enjoy Indian cuisine you will appreciate the straightforward approach and easy recipes in Neeta Saluja's book Six Spices." —Philadelphia Inquirer

"Count the spices called for in Indian recipes and, somewhere before a dozen, most cooks are going to give up and eat out to satisfy curry cravings. But they could start with a new cookbook that reflects everyday Indian cooking:Six Spices: A Simple Concept of Indian Cooking." —Wisconsin State Journal

"Neeta Saluja's advice comes down to this: Simplify." —Capital Times

"Culinary instructor Neeta Saluja makes the subcontinent's cuisine even more accessible with her idiot-proof book Six Spices." —The Onion

"[Saluja] takes great pains to ease fears, with a section dedicated to cooking tips, making one's own spice blends." —Kansas City Star (October 16, 2007)

Top customer reviews

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I love this cookbook. I've made about four recipes so far and they were all delicious. The ingredients and spices are not hard to find, and the flavors of some of the simple foods, with red beans, or eggs and potatoes, is really remarkable. If you can find these spices in bulk, some of these recipes are actually quite economical.

Good introduction to Indian cooking, but I ended up returning it because I felt I'd outgrow it pretty quickly. There wasn't much about tempering spices here, and not many new combinations I could play with.